After more thought and menu planning, I’ve finally settled on a menu for Passover this year. While the idea I came upon during my last post on this subject was in my mind, I actually went in a slightly different direction when planning the final menu.
Below you’ll find my final menu with links to either the recipe, if I found it online, or the book it can be found in. I’ve opted once again for a vegetarian menu for Passover, but I think a lamb dish would go beautifully if someone really wanted to include a meat dish. The dishes I’ve made before are the Sephardic-style Charoset, Bitter Herb Salad, Tofu Marsala, and Tiramatzah.
And just for fun here’s my Passover adaptation of a MS Word menu card template (doc). Feel free to use it for your dinner.
5768 Passover Menu
~ Bitter Herb Salad* ~
with lapsang souchong eggs and
oil & vinegar dressing
~ Tofu Marsala ~
~ Cauliflower Leek Kugel ~
with Almond Crust
~ Tiramatzah ~
~ Matzah Baklavah ~
Coffee, Tea, Wines, Sparkling Water
I’m not great at the wine pairing thing, so if you have any suggestions — it would be much appreciated.
* There’s no recipe for the bitter herb salad, just a lovely salad made from bitter herbs.
[tags]passover menu, recipes, menu planning, sacred eating, pesach, vegetarian passover[/tags]